How do you make delicious braised hairtail?

First of all, the hairtail must be cleaned, and the internal organs and black membrane in the stomach must be removed, otherwise there will be a bitter taste. Two tablespoons of cooking wine, two tablespoons of light soy sauce, one spoonful of dark soy sauce, half a spoon of salt, 5 small slices of ginger, marinate for about 20 minutes. Absorb the pickled hairtail with paper or a clean cloth, smear it with starch, not too thick, and shoot it like makeup to make it feel like it doesn't stick to your hands.

Prepare the sauce to avoid scrambling, one spoonful of cooking wine, two spoons of light soy sauce, half a spoon of dark soy sauce, add half a bowl of water, and set aside. When five or six minutes of hot oil go into the pot, don't go into it, otherwise the meat will be scattered, the hairtail fish is pasted in the pot one by one, fry over medium heat, take up the pot, let the oil in the pot turn to each piece of hairtail, use chopsticks to pick up a piece to see when the reverse side is browned, it is to turn over, after the two sides are browned, put in garlic, pour in the seasoning prepared in advance, boil over high heat, collect the juice over low heat, feel that it is light and can add a little salt. ‍‍

I often buy and make hairtail, buy to deal with clean, scissors cut into segments, fish cut a little longer, after cooking will shrink, and then salted it, it is best to catch it with your hands when pickling, and spread it out in a bamboo basket when it is finished, and dry it in the shade if there is no sun. After the shade is dried, I generally use a pan, pour a little oil, fry it over low heat, fry it on both sides until golden, finish the wok, it is also less oil, the hairtail is not dried beans, loofah and the like eat oil, less oil can be, the only thing to pay attention to is the hot pan cold oil, do not stick to the pot, in fact, the front of the dry treatment is also to control the dry water, to prevent sticking to the pan, the process is similar to that of the spring, I generally use rice wine, dark soy sauce, fresh soy sauce, sugar these four seasonings. When there is fresh garlic in winter and spring, the taste of fresh garlic added before it comes out of the pot is also excellent.

Of course, this is the case with small and thin hairtail such as the main belt, and the large and thick hairtail like the ocean-like hairtail is fried and processed in the Izumi method. As for steaming, after the preliminary processing is completed, add shredded ginger, rice wine, tempeh, a little sugar, etc. to the steamer, and a little fresh after the pot is fresh. Note that pelagic hairtail is not suitable for steaming.

Wash, cut into sections, and drain well. When draining, prepare green onions, ginger, garlic, and dried chilies, and the garlic must be patted. Heat the oil, and after the oil is hot, stir-fry the green onions, ginger, garlic and chili peppers until fragrant.

Turn off the low heat, put the fish under the hairtail, and do not turn over the pot. Add dark soy sauce, sugar, peppercorns, salt, and the most important thing here is beer, yes, you read that right, beer, not cooking wine, not liquor is beer, put beer until it is not over the fish, and then put some vinegar. Reduce the juice over high heat.

Clean and cut the hairtail into sections, put in an appropriate amount of salt, peppercorns, ginger slices, cooking wine and marinate for about half an hour, add an appropriate amount of water to the crispy fried powder to make a batter, pour oil into a hot pan, burn until it is six or seven hot, stick the batter on the front and back, put in the hairtail segments, and then turn over after the batter is set. Put in the hairtail, fry together over low heat, fry until golden on both sides, put oil in the hot pan, burn until it is hot, pour a spoonful of Pixian bean paste, fry the red oil over low heat, and then add pickled peppers, green onions, garlic, and peppercorns to stir-fry until fragrant, add an appropriate amount of boiling water, and boil over low heat for 3 minutes. Then pour in the fried hairtail, add 2 tablespoons of cooking wine, 1 tablespoon of light soy sauce and 1 tablespoon of sugar and simmer for 10 minutes. ‍‍

Generally, I buy fried hairtail, here is the method so jump directly to this step, heat the pan with cold oil, the oil temperature is seventy percent hot under the ginger shreds, if you like to eat spicy, you can put two dried chili peppers, fry for a minute and pour in an appropriate amount of boiling water, yes, you read that right, pour, boil, water! (This step is the key to my unique secret recipe, I have contributed it today), it must be boiling water, and then put the hairtail into the pot, stir-fry evenly, sprinkle salt, a little soy sauce, cook for about five minutes, add balsamic vinegar and shallots when the water is almost dry, OK, get out of the pot, you will harvest such a fragrant and delicious braised hairtail! Really, you try it, it's very delicious, and you don't need money if it's not delicious!

Heat the oil pan until it is 6 hot, then add the hairtail one by one and fry it. 2 spoons of balsamic vinegar, 2 spoons of light soy sauce, 1 2 spoons of dark soy sauce, 1 spoon of sugar, and 2 spoons of water starch mix well to form a sauce. Heat a little oil in a pot, stir-fry the chives and garlic slices, add the mushrooms and stir-fry until soft.

Pour in the fried hairtail, add an appropriate amount of boiling water and keep it level. Bring to a boil over high heat, reduce the heat to low and pour in the sauce. Wait until the soup is thick and the wrinkles on the surface of the hairtail are eliminated.

Sprinkle in the chili flakes and coriander segments, turn off the heat and serve on a plate.

I washed and drained it and put it in oil to start frying, I don't like to pat flour or cornstarch, which has the disadvantage that it is easier to loose, but it tastes softer. When it is almost fried, put cooking wine, light soy sauce to taste, dark soy sauce to color, and then add some brown sugar. Basically, if you put light soy sauce, you don't need to put salt.

Pickling, patting, and hanging are all roadside lunch routines, five yuan, two meat and two vegetarian dishes. The hairtail fish I bought by myself must be fresh, at least the gills are not scattered, and there is no need to cover up any bad smell, so it is fried directly. Clean up, use chopsticks to remove the blood on the big bones, don't scrape the white scales, drain the water, and put the oil in the pan.

There should be a lot of oil, a lot, don't be stingy, fry two or three pieces of fish at a time, always keep the oil temperature high, the fish will not break, and fry until the surface of the fish is hard. More green onions, ginger and garlic, boil the pot, fry the hairtail, cook white wine and vinegar to remove the fish, make the wine burn better, add soy sauce and sugar, add soup without fish, the whole process is on high heat, dry the soup, and then cook a little vinegar to enhance the taste, out of the pot. You can also add some tempeh, star anise, and pepper. ‍‍

Be sure to rinse gently when washing before doing it, don't wash the fish body away, and wash the black thread, otherwise there will be a bitter taste. You can marinate it slightly with egg white, pepper and cornstarch, and be sure to put more oil in the pan, it is not easy to stick to the pan, and fry slowly over low heat. Put cooking wine appropriately to remove the smell.

After it is done, sprinkle some chopped green onions and decorate it properly, which can also mask the fishy smell. Hairtail fish is rich in nutrients, it is a deep-sea fish that cannot be artificially farmed, and often eating hairtail fish is good for cardiovascular and cerebrovascular diseases. It is recommended to buy fresher hairtail.

Long-term cryopreservation will definitely be greatly compromised in terms of taste and nutrition. It is recommended to eat more hairtail.

If the texture and taste of hairtail fish is the reason why everyone likes to eat it, then the nutritional content of hairtail fish is the main factor that determines how often everyone eats hairtail. Hairtail fish is very rich in unsaturated fatty acids, which have the effect of lowering cholesterol and are good for patients with cardiovascular and cerebrovascular diseases. Not only that, but it also has a good effect on the heart, blood pressure, blood replenishment, and beauty.

Seeing this, do you prefer to take fish? How do you eat hairtail? How to eat fried hairtail, fried hairtail, or how to eat it?

Today I will share with you a delicious and healthier way to eat hairtail, that is, our delicious braised hairtail, if you like the delicious teriyaki, hurry up and try it.

Step 1: After washing the fish, remove all the internal organs, black membrane and bruises in the belly of the fish, and cut off the fins next to it. Cut the hairtail into small pieces and wash them in water.

Step 2: Put the hairtail in a small bowl, then add an appropriate amount of cooking wine and salt to the hairtail, stir them well and set aside to marinate for 15 minutes.

Step 4: Add an appropriate amount of cooking oil to the pan, continue to add an appropriate amount of shredded green onion and ginger to the pan, stir-fry until fragrant, then put the hairtail into the pan one by one and fry, about a minute or so, wait until the hairtail is set, and then turn the hairtail until the hairtail is fried until both sides are golden brown, and then put the hairtail fish on a plate.

Step 5: Get out of the pot, add two tablespoons of light soy sauce, one large dark soy sauce, a spoonful of cooking wine to the pot, and then add a spoonful of sugar to a bowl of water, stir them into water starch and pour them into the pot, stir evenly and cover the pot to let the soup boil, wait until the soup boils, pour the hairtail fish into the pot again and stir-fry over high heat to collect the juice, wait until the hairtail fish is juiced and put it out and sprinkle an appropriate amount of chopped green onion to decorate it.

The braised hairtail is charred on the outside and fragrant on the inside, and one person eats one, which is really super delicious.

Braised hairtail fish is so delicious that it is delicious.

To make braised hairtail, you need to prepare green onions, ginger, garlic, beer, chicken essence and other related ingredients, the simple way is to fry the green onions, ginger and garlic first, then stir-fry the fish, and then pour in beer and other related ingredients.

Fry it in oil, marinate the fish first, control the moisture and sprinkle starch, fry in a pan with hot oil, adjust the sauce and stew it slightly.

Heat the oil, add the seasoning, then add the appropriate amount of water, and finally put the prepared hairtail down. Cook for 30 minutes.

The braised hairtail is charred on the outside and fragrant on the inside, and one person eats one, which is really super delicious.

The reason why braised hairtail fish is delicious is because of this step, see if you do it!

Braised hairtail fish is delicious, do you know how to make it?

A delicious way to make braised hairtail.

Braised hairtail fish is so delicious that it is delicious.

How to cook braised hairtail? Cut the hairtail into sections, add green onion and ginger cooking wine to marinate for 10 minutes, put starch on the hairtail, prepare cooking wine dark soy sauce and soy sauce, aged vinegar and oyster sauce, fry the fish in the pot, and then pour in the soup.

How to cook braised hairtail? Clean up the hairtail, remove the head and tail, add ginger slices and cooking wine to the pot to remove the smell, prepare the oil in the pot, add the egg liquid breadcrumbs, and fry the hairtail.

The reason why braised hairtail fish is delicious is because of this step, see if you do it!

The braised hairtail is so delicious, you just follow my steps to make it, it's hard to be delicious!

Braised hairtail fish is delicious, do you know how to make it?

1.After buying the hairtail, most of them are frozen, soaked in cold water and thawed slowly, the internal organs and the black membrane in the stomach are removed, cut into equal-sized segments, and the front and back are marked with a flower knife. (There is a silver film on the surface of the hairtail, it is better not to remove it, it contains unsaturated fatty acids and trace elements that are beneficial to the human body).

2.Do not fry the processed fish directly, add ginger slices, green onions, appropriate salt, pepper, light soy sauce and cooking wine and marinate for 20 minutes, the purpose is to remove the fishiness and taste.

3.After the hairtail is marinated, wipe off the excess water with kitchen paper to keep the fish slightly moist, and then evenly coat it with a layer of dry starch.

The hairtail segment is wrapped in starch and fried, after frying, it will be crispy on the outside and tender on the inside, and it will be crispy and fragrant to eat, which not only maintains the tenderness and deliciousness of the hairtail meat, but also avoids the hairtail from inhaling too much oil and causing it to be greasy and unpalatable; No matter what kind of fish you fry, it's wasted when you fry it in flour! In this way, the skin is crispy and the meat is tender and non-sticky, so fragrant! Because the calorie of flour is very high, and the adsorption is strong, it is easy to absorb the freshness of the fish, and it will also inhale a lot of oil when frying, so that after the fish is fried, the delicious taste of the fish itself will be absorbed by the skin, and the fish inside will have no taste, and the taste is still soft and not delicious, and the starch-coated hairtail is crispy after frying, the fish meat is fresh and tender, and it is particularly delicious!

5.Add oil to the pot, put a little sugar when it is hot until 5 6 is hot, and then put in the starched hairtail when the sugar is slightly yellow, don't put too much at once, don't turn it immediately when you just put it in, and then turn it over after the hairtail is set, fry until both sides are golden and you can get out of the pot, and the delicious fried hairtail meat is ready!

Add a little sugar when frying the fish, the hairtail does not stick to the pan, and the hairtail is delicious and fragrant, which is even more delicious!

Hairtail fish is delicious and has a knack, use this method to make a non-fishy non-stick pan, learn to show a hand during the New Year, it's really fragrant! I've done it many times with this method, and every time it's great, I've never missed it, and friends who like to eat fried fish remember to collect it, and show it to your family during the New Year!

2. Remove the head of the fish, remove the fins and scales, scrape the skin and wash it, make a small knife along the strip, cut 5-6cm long segments, and put it in a bowl for later use.

3Add a little green onion, ginger and garlic, add 5 grams of Sichuan pepper, 10 grams of salt, 5 grams of pepper, 10 grams of cooking wine, 15 grams of starch, and marinate evenly for 20 minutes.

4. Put 300 grams of salad oil in the pot, wait for the oil temperature to heat to 7 on high heat, that is, when the chopsticks are put into the oil and there are tiny bubbles around it, put in the starched hairtail in turn, fry until golden brown on both sides, and remove the oil.

5. Put oil in the pot, when the oil temperature is heated to 7, put in 2 large ingredients, 5 grams of Sichuan pepper, 15 grams of pork belly, and stir over high heat until fragrant. Then add green onions, ginger and garlic and stir-fry until fragrant, add shiitake mushrooms and winter bamboo shoots, then add 15 grams of oyster sauce, 20 grams of sugar, 10 grams of cooking wine, 5 grams of salt, 10 grams of monosodium glutamate, 5 grams of chicken powder, 5 grams of dark soy sauce, 10 grams of light soy sauce, and 10 grams of rice vinegar.

6Add 500 grams of water, add the fried hairtail, stir-fry evenly, then turn to low heat and simmer for 10 minutes.

7Reduce the juice over high heat, remove from the pan and put on a plate, sprinkle with some coriander.

Ingredients:

2 hairtails.

Ingredients: 1-2 red peppers (if you are afraid of spicy, you can not put it).

1 handful of chives.

Ginger 1 piece. Marinated fish seasoning:

1 tablespoon of high liquor.

Salt 1 pinch.

Flavor: 1 tablespoon light soy sauce.

1 teaspoon dark soy sauce.

Balsamic vinegar 1 tablespoon.

1 tablespoon sugar.

Salt to taste. Pepper a little.

Please adjust the seasoning appropriately according to your personal taste).

1 tablespoon = 15ml, 1 teaspoon = 5ml).

Preparation of braised hairtail.

After the head and tail of the hairtail are cleaned, cut off, put it in a large bowl, sprinkle in salt, ginger slices, pour in high liquor, mix well, and marinate for 10 minutes Step 1

Pour oil into the pan, heat to 7 when ripe, turn to medium heat, drain the marinated hairtail pieces (dry with kitchen paper) and fry them in the pan until the surface is golden brown, remove and drain the oil. (If you are a novice frying fish for fear of sticking to the pan, you can also dip a thin layer of starch on the surface of the hairtail fish and fry it in the pan.) Don't be in a hurry to flip it when frying the fish, it is estimated that one side is almost fried, shake the pan, and when the fish can slide away from the pan, turn it over again).

Preparation of braised hairtail Step 2

Pour out the frying oil from the original pot, leave about 1 tablespoon of oil in the pot, add ginger slices, green onion segments and red pepper and stir-fry fragrant braised hairtail fish Step 3

Add the fried hairtail, pour boiling water over the fish, then add seasonings (light soy sauce, dark soy sauce, vinegar, sugar, salt and pepper), and cook the flavored braised hairtail over medium-low heat Step 4

Finally, when the soup becomes thicker, you can turn off the heat, don't dry it all, the soup of braised hairtail is mixed with rice, it is very delicious to braised hairtail Step 5

Tip 1: Marinating hairtail with high-grade liquor can be very effective in removing the fishy smell of hairtail, and the effect is better than cooking wine.

2. The hairtail fish should be fried before boiling, so that the meat is not easy to collapse (don't be in a hurry to turn it when frying the fish, it is estimated that one side is almost fried, shake the pot, and when the fish can slide away from the pot, turn it over again).

3. Light soy sauce and dark soy sauce have saltiness, and the amount of salt should be properly controlled to prevent it from being too salty.